Try this recipe for smooth and creamy natural yogurt. By Estelle Low
Make your own smooth and creamy yogurt. Photo: Melissa Hom/Corbis
Yogurt is a great source of calcium and protein, but pick the wrong type and you’ll end up flooding your system with sugar instead. Most yogurt on supermarket shelves – especially the flavoured ones – contain some form of added sugar. Just watch out for sugar synonyms like dextrose, fructose, sucralose and aspartame.
To ensure quality yogurt without added sugar and preservatives, why not make your own? All you need is plain milk and plain store-bought yogurt that contains live and active culture, like Marigold. Just follow this winning recipe developed by Gene Mok, chef-owner of Selfish Gene Cafe.
Gene’s Homemade Yogurt
Prep time: 40 minutes (plus four to eight hours for setting)
- 1,000ml plain milk
- 50g plain store-bought yogurt (with live and active culture)
- food-grade digital thermometer
- measuring cup
- cooler or insulating box, filled with warm water of 43 to 49 deg C
- six 170ml glass jars, rinsed with hot water just before using
- In saucepan over medium heat, warm milk to 90 deg C, stirring gently. Remove from heat.
- Place milk in cooler box. Let it cool to 43 to 49 deg C. Skim off skin that forms on milk’s surface, if any.
- Using measuring cup, scoop out half a cup (125ml) of warm milk. Add yogurt; stir well until smooth. While stirring, pour mixture into remaining warm milk and mix thoroughly.
- Pour yogurt-milk mixture into clean glass jars. Secure lids and place jars in cooler box (filled with water of 43 to 49 deg C) to set. Avoid stirring or moving mixture.
- After four hours, check if yogurt has reached desired consistency. (The longer it sets, the firmer and tarter it will be.) Let it set for up to four hours more if needed, but no more than eight hours in total).
- Chill yogurt overnight. Serve with fresh fruits or granola.